(As Served at my wedding on June 20, 2009)
2 cans refried beans
1 envelope taco seasoning mix
1 can (4 oz) chopped green chilies (use 2 cans for more heat)
1 cup guacamole
1 large can pitted black olives, sliced
1 small carton light sour cream
2 tomatoes, chopped
1 cup finely chopped lettuce
2 cups grated cheese
Mix together refried beans, taco seasoning mix, and green chilies. Blend well and spread over the bottom of a 9″ x 13″ glass casserole (or to see the layers, like at my wedding, put it on a flat platter). Spread guacamole over the bean mixture. Top with sour cream and sprinkle lettuce, tomato, and olives over all. Cover entire top with grated cheese.
Optional: sprinkle top with chili powder or paprika.
Serve using corn chips or tortilla chips to dip. Be sure to dip chip to bottom of dish.
Recipe Adapted from: Vicksburg Evening Post 1984